ROUTINE INSPECTION
6 reported violations
- K33: Nonfood contact surfaces clean
Accumulation of grime observed on door handles food preparation refrigerators. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- K04: Proper eating, tasting, drinking, tobacco use
Employees opened cup of coffee maintained on the counter across from the sushi preparation area near clean utensils. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide cups with lids and straws. Provide designated location for employees to store personal food and beverages, separated and protected from facility food, food contact surfaces, and food storage areas.
- K07: Proper hot and cold holding temperaturesCritical
Numerous packs of tofu maintained out in ambient temperature measuring between 49F to 53F. Manager stated that only 10-12 packs of tofu are prepared and maintained out during the lunch rush. Current packs of tofu has been out for approximately 1 hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. *Note: This Division recommended maintained PHF items subjected to time as a public health control (TPHC). [COS] Tofu was placed on TPHC and is to be discarded if not consumed within 4 hours.
- K06: Adequate handwash facilities supplied, accessible
Observed sushi chef rinsing plastic container inside the hand sink at the front service area. [CA] A handwashing facility shall not be used for purposes other than handwashing.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Hot water faucet at the hand wash sink in the front service area inoperable. Manager stated that the main water valve for hot water is turned off due to a leak. [CA] Repair plumbing fixture and maintain in clean and good repair. Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
- K01: Demonstration of knowledge; food safety certification
Kitchen employees' three-year food handler cards observed expired and/or unavailable for review. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. ** Repeat violation.